As we turn the page from Summer to Autumn, it’s time for a seasonal refresh. For inspiration, just look out the window and then follow Mother Nature’s lead. Her earthy browns, soft grays and foliage-inspired hues are ideal for creating the cozy, comfy vibe we all want inside our homes, as cooler weather returns to the scene.
With clean, geometric lines and button-tuft accents that wrap around its exterior, the Lexie Sofa puts a contemporary spin on the most classic sofa silhouette of them all — the Chesterfield. Sheathed in soft brown “Homerun Berra” leather, this plush sofa invites you to get cozy after a long Autumn day.
No green thumb required to fashion this Mini Fall Garden accent, just a leisurely walk through the woods, yard or garden.
The Dominique Club Chair dispels the myth that contemporary design is cold by mixing a chic graphic pattern with a fabric in a warm taupe hue.
Give your mantel an eco-friendly, seasonal wardrobe change this autumn. These DIY Vase Covers are made from upcycled sweater sleaves, and make an inviting fall accent.
A classic made better by a soft gray finish with lighter-tone gray overlays that relax the eye, the Hamilton Panel Bed creates a chic focal point and a retreat-like atmosphere.
A sleek storage piece that creates a mid-century cool vibe, the Savory Entertainment Console has sliding doors crafted of inlaid birch wood veneers cut in a graphic pattern.
Old lab beakers add a touch of the unexpected when grouped like a collection to display colorful leaves from the yard.
Crafted of flat-cut rustic white oak veneer, the Hill Country Bandera Dining Table has an earthy brown finish that appears seasoned over time, akin to fallen wood reclaimed from the forest.
Autumn provides colorful surroundings for cook-outs, too. With Cholula hot sauce as one of its seasonings, these party wings are a sure-fire way to add a little kick to your menu.
Party Wings with Cholula Butter
Food52 Any Night Grilling:
“I wasn’t a wing enthusiast until I cooked them on the grill—then I was hooked. The high heat renders the fat, crisping the skin and making them taste both rich and improbably light (unlike the gut-bomb sports bar variety). Of course, wings are the quintessential party snack, something spicy and messy to entertain you while you’re sipping cocktails and swapping one-liners. They can also be the attraction, join other small plates, or provide a hearty snack for friends waiting on something with a longer cooking time, like a smoked whole turkey or brisket. A two-zone fire is essential here because it provides nice heat for an initial char, as well as a moderate zone to cook the meat through without scorching the skin. I use drumettes because they’re meaty and easier to eat, and Cholula for the hot sauce. It’s a smoky Mexican hot sauce that’s delicious on eggs, tacos, and just about everything.”
3 pounds (1.4kg) chicken wing drumettes
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1⁄4 cup (60ml) Cholula hot sauce
3 tablespoons freshly chopped parsley
2 tablespoons unsalted butter, at room temperature
2 tablespoons fresh lemon juice
2 cloves garlic, minced
- Place the drumettes in a large bowl, drizzle with enough olive oil to lightly coat, generously season with salt and pepper, and toss to combine.
- Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
- While the grill heats, in a separate bowl, stir together the Cholula, parsley, butter, lemon juice, and garlic.
- Grill the drumettes over direct heat, flipping and rotating as needed for even cooking, until nicely charred on all sides, 5 to 7 minutes. Move the drumettes to indirect heat, close the grill, and continue to cook, turning the drumettes often (and closing the grill lid in between), until cooked through and the juices run clear (if you’re uncertain, cut into one to check), 20 to 25 minutes.
- Place the hot drumettes in the bowl with the Cholula butter, toss vigorously until well coated, and serve immediately.
Reprinted with permission from Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) by Paula Disbrowe, copyright© 2018. Published by Ten Speed Press, an imprint of
Penguin Random House.Photograph credit: James Ransom ©2018